1. Remove the fillets from the raw pike-perch, leaving the skin on.
2. Prepare a stock with the fish bones and head in a broth (water, white wine, bouquet garni, coarse salt and pepper.) Bring to a boil and reduce by 3/4.
3. Place the scaled fillets, skin side down, in a buttered baking dish; cover with fish stock (reserving 1/4 of the stock.) Sprinkle with a few saffron stigmas and add 200 ml (3/4 cup) crème fraîche. Cook in a moderate oven for 15 minutes.
4. Infuse 0.2 g of Gâtinais saffron in hot water until colored, without boiling.
5. Pour this infusion over the two beaten egg yolks with the juice of half a lemon and 100 ml (6 tbsp.) liquid cream, stirring with a spatula until thickened.
6. Serve the pike-perch fillets very hot with the saffron on top, passing the sauce separately and allowing the saffron to rise to the surface.

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A recipe from M. Ryst, La table de St Loup.